Rice farming was brought to the wetlands of the Spanish Mediterranean coast by the Arab invasion of 711. Today, Spain is only second to Italy in rice production in Europe.

The Bomba grain is smaller than other Spanish rice varieties, it retains its body and bite while absorbing three times its volume in liquid and expands in width rather than length. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always "al dente", loose and whole. More difficult to grow than other varieties, bomba can be hard to find in the U.S. and even in Spain. It might cost a little more, but your paellas will be perfect every time.

Haven't used it yet, but expecting to make a beautiful Paella in a few weeks and the rice looks great.

By MBfrom Chicagoon Jun 16, 2014

Bomba Rice

Makes for delicious paella

By Arizona Rosefrom Show Low, AZon Oct 21, 2013

Perfect every time

What can I say? Without the proper rice, paella isn't paella. This Bomba rice absorbs the flavorful liquid so well, while still maintaining its structure. It also helps form a beautiful and flavorful socarrat (bottom crust).

By theRFCfrom NJon Dec 30, 2012

Delivered as promised

This rice was pretty good and expanded quite a bit. My only reservation about the proportions listed on the box, 3 cups of liquid to 1 cup of rice. That portion turned out to be a little to generous as I also sauteed the rice in fresh sofrito, so next time I will use a 2 to 1 ratio of warm liquid and see what happens.

By Mike Mendezfrom Flon Dec 04, 2010

Bomba Calasparra Rice

Great choice for making paella in an open pan. I was able to cook all the rice and not burn the bottom layer, it all cooked evenly. Great taste, which was partially my doing!

By CKfrom East Windsor, CTon Aug 25, 2008

Excellent Bomba Calasparra Rice

Liked everything about this rice. Will buy/use it for Spanish paella always.

By Doylefrom Alaskaon Jul 01, 2008

Good Rice

Perfect for Paella. Absorbs the right amount of broth without getting soft. This is wonderful stuff. Better than Jasmine for Paella. Not as good as Vialone Nano for Risotto but it still makes a good Risotto. Just not quite as creamy.

By Mr.Ballfrom Clearwater,FL.on Sep 07, 2007

How rice should taste

Would of liked english cooking directions with rice.

By Susan Bfrom Kalamazoo, Michiganon Feb 26, 2007

Perfect for paella and risotto.

I've used this rice at both a paella party and for a risotto dinner. My friends raved about it both times!